Why You’ll Love This Recipe
- Brownie-like texture in cookie form
- Easy to make with simple pantry ingredients
- Mint M&M’s add crunch and refreshing flavor
- Great for St. Patrick’s Day, Christmas, or gifting
- No chilling required
- Kid-approved and party-friendly
- Can be doubled for a crowd
- Chocolate and mint lovers will be obsessed
- Bakes in under 10 minutes
- Freezer-friendly for make-ahead baking
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Mint M&M’s (green variety)
- Semi-sweet or dark chocolate chips (optional)
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a thick dough forms.
- Fold in the Mint M&M’s and chocolate chips (if using).
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them a few inches apart.
- Bake for 8–10 minutes, or until the edges are set and the centers are still soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
Serves: 24 cookies
Prep Time: 15 minutes
Bake Time: 8–10 minutes
Total Time: 25 minutes
Variations
- Use peppermint extract for extra mint flavor
- Swap Mint M&M’s with regular M&M’s or chopped Andes mints
- Add white chocolate chips for contrast
- Turn them into cookie sandwiches with mint frosting in the middle
- Use dark cocoa powder for a deeper chocolate flavor
- Make them gluten-free by using a 1:1 gluten-free flour blend
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 2 months. To reheat, warm briefly in the microwave for 10–15 seconds to soften.
FAQs
Can I use regular M&M’s instead of mint?
Yes, you can use any variety of M&M’s, but the mint version adds a unique flavor that pairs well with the chocolate base.
Do I need to chill the dough?
No chilling is required for this recipe, making it quick and convenient.
What makes these cookies brownie-like?
The combination of cocoa powder, butter, and a slightly underbaked center gives these cookies a fudgy, brownie texture.
Can I double the recipe?
Yes, this recipe doubles easily if you’re baking for a larger group or want extra to freeze.
Are Mint M&M’s available year-round?
Mint M&M’s are often available during the winter holidays, but they can also be found online or in larger stores throughout the year.
Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
How do I know when the cookies are done?
The edges should be set and the centers still slightly soft. They will continue to firm up as they cool.
What type of cocoa powder should I use?
Use unsweetened natural cocoa powder. Dutch-processed cocoa may change the taste and texture slightly.
Can I use oil instead of butter?
Butter is preferred for flavor and texture, but in a pinch, you can substitute melted coconut oil or vegetable oil.
How can I make them even more minty?
Add ¼ to ½ teaspoon of peppermint extract to the dough along with the vanilla.
Conclusion
Mint M&M Brownie Cookies are the ultimate combo of chocolate richness and refreshing mint. With their chewy brownie-like centers and colorful candy topping, they’re as fun to look at as they are to eat. Whether you’re baking for a holiday, gifting, or simply treating yourself, these cookies are sure to become a go-to favorite.
PrintMint M&M Brownie Cookies
Mint M&M Brownie Cookies combine the rich, fudgy texture of brownies with the ease of cookies, enhanced by the refreshing crunch of mint M&M’s. These chewy, chocolate-packed treats are perfect for holidays or anytime you crave a minty chocolate dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup Mint M&M’s
- 1/2 cup semi-sweet or dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a thick dough forms.
- Fold in the Mint M&M’s and chocolate chips, if using.
- Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing a few inches apart.
- Bake for 8–10 minutes, until edges are set and centers are still soft.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- No need to chill the dough—bake right away for quick results.
- Use peppermint extract for stronger mint flavor.
- Store in an airtight container at room temperature or freeze for longer storage.
- For extra chewiness, slightly underbake the cookies and let them finish setting while cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
